I Totally Get It
Being a good co-blogger, I decided to try my hand at pine nuts even though I’m probably not eligible to win the Pine Nut Contest. (Quick – send your pine nut recipes to firstname.lastname@example.org) But I figured this might finally motivate me to understand BS’ obsession. And, um, I kinda get it. Actually, I think I’m starting to become obsessed with them after the first usage.
Now this is a pretty simple salad, but somehow the combination of the nut and the creaminess of the avocado really contrasted perfectly. Oh, and a mention on avocados. So I’m a total whore – and get all this free stuff/dinners and then write about it. Totally playing into the hands of PR experts. But whatever, I’m new to this game.
Somehow the California Avocado Commission got ahold of my email and started hyping avocados (like I needed the nudge) in a pretty standard PR pitch. Encouraged by El, I told JillianPR about my struggle to find great avocados all the way on the East coast. She obliged. And I got a shipment of avocados. But of course — I was already away for the weekend (Julie’s wedding strikes again.) Luckily, I had them sent to my work. I hated reading a text message on my way to Jersey that said:
We got a package for you that says it contains perishable fruit…
But I’d like to thank JP for dealing with my incessant calls and the safe keeping of my avocados.
Avocado and Pine Nut Salad (the ES special, if you will)
Combine arugula, half of a diced avocado and toasted pine nuts (!). In a separate, small bowl vigorously whisk together fresh basil (thanks Anna), grainy dijon mustard, extra virgin, kosher salt and freshly ground black pepper. Toss together. Enjoy the crunch of the nut. Who knew.